1.Fresh tomatoes 2 LbsMinced garlic 2 OzChopped cilantro 1/4 cupChopped flat parsley 1/4 cupChopped basil 1/4cupLemon juic...
Polynesian salsa
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Polynesian salsa

Published on: Mar 4, 2016
Source: www.slideshare.net


Transcripts - Polynesian salsa

  • 1. 1.Fresh tomatoes 2 LbsMinced garlic 2 OzChopped cilantro 1/4 cupChopped flat parsley 1/4 cupChopped basil 1/4cupLemon juice 2 each« Chili birds » 2 eachUnsweetened shredded coconut1cupMalibu rum2 OzSalt Pepper & cuminTECHNIQUE DE CUISSONDiced your wine ripe tomatoes in ½ inch cubes, sprinklewith rock salt & place in a calendar refrigerate for 2hours. This extract all the water from the tomatoes &make your salsa “crunchy”;The chili bird are fromTahiti and could be replace by any spicy pepper ,jalapeno style. Rinse the tomatoes to remove the accessof salt, pat dry them with a pepper towel. In a large bowlmix all the ingredients together, but the coconut.Refrigerate for another hour and topped with theshredded coconut, serve immediately “dip” styleTELEPHONE : 689.55.10.07/ 689.71.75.11Chef: Eric Jacques ScuillerMaitre cuisinier de France mail :exec.chef@hilton-moorea.pfExécutive Chef au Hilton MooreaChef comment :I like very much thissalsa; it has become amust at the omeletsstation in the morning.Local tomatoes freshherbs & spices, toppedwith Tahitianshredded coconutThe recipe is for 8 servingsPolynesian salsa

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